Mexican sandwich with chicken, mayo, shredded cheese, light beans, lettuce, tomato, onions, avocado and jalapeños.
Where this dish comes from
The torta is Mexico's definitive sandwich, with roots in 19th-century Mexico City where bakeries adapted European bread-making to local tastes, producing the telera and bolillo. Street torterías proliferated through the 20th century, each region developing signature fillings — pollo adobado versions are especially common in central Mexico, where achiote and citrus marinades reflect pre-Hispanic seasoning traditions blended with Spanish pantry staples. Today the torta is eaten from Tijuana to the Yucatán, served at lunch counters and sit-down restaurants alike.
2 boneless, skinless chicken breasts (about 6 oz each), pounded to ½-inch thickness
3 tbsp achiote paste (found at Latin grocery stores or online)
2 tbsp fresh orange juice
1 tbsp fresh lime juice
2 cloves garlic, minced
1 tsp dried oregano
½ tsp cumin
1 tbsp neutral oil
Salt and black pepper to taste
2 bolillo or telera rolls (or sturdy sub rolls)
½ cup refried beans, warmed
2 tbsp mayonnaise
½ cup salsa roja (jarred or homemade)
1 ripe avocado, sliced
1 cup shredded iceberg lettuce
1 roma tomato, sliced
¼ cup pickled jalapeño slices
Instructions
1
**Marinate the chicken:** Whisk together achiote paste, orange juice, lime juice, garlic, oregano, cumin, oil, salt, and pepper in a bowl. Add chicken, turn to coat, cover and refrigerate at least 2 hours (or up to overnight).
2
**Cook the chicken:** Heat a skillet or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook 4–5 minutes per side until cooked through (165°F internal) and nicely charred. Rest for 3 minutes, then slice on the bias.
3
**Toast the rolls:** Slice rolls in half and press cut-side down in a dry skillet over medium heat for 1–2 minutes until golden and crisp.
4
**Build the bottom:** Spread a generous layer of warm refried beans on the bottom half of each roll.
5
**Layer the chicken:** Arrange sliced chicken over the beans.
6
**Add cold toppings:** Layer avocado slices, shredded lettuce, tomato, and pickled jalapeños over the chicken.
7
**Dress the top bun:** Spread mayonnaise on the cut face of the top half, then spoon salsa roja over it.
8
**Assemble and serve:** Press the top bun down, cut the torta in half diagonally, and serve immediately with extra salsa on the side.